Mountain Herb Beef Stew with Potatoes

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Hearty beef stew simmered with root vegetables and aromatic herbs for a comforting meal. This Venezuelan-inspired beef recipe, ready in about 130 minutes, pairs beef chuck, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2, peeled and diced potatoes
• 3 cloves, minced garlic
• 1 tsp, dried thyme
• 1 tsp, dried rosemary
• 4 cups beef broth
• 1/2 cup red wine
• 1/4 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Season beef cubes with 1/4 tsp salt and 1/4 tsp black pepper, then sear for 3-4 minutes per side until browned. Remove and set aside.
2. Step 2: Add diced onion to the pot and cook for 3 minutes until softened. Stir in diced carrots, minced garlic, 1 tsp dried thyme, and 1 tsp dried rosemary, cooking for 1 minute until fragrant.
3. Step 3: Return beef to pot, add 4 cups beef broth and 1/2 cup red wine, then bring to a simmer. Cover and reduce heat to low. Simmer for 1.5 hours, then add diced potatoes and simmer uncovered for 30 minutes until tender.